Wine Sauce

Ingredients

• One cup granulated sugar
• 1 cup boiling water
• 1 dessertspoon butter
• 1 heaping teaspoon of cornstarch
• 1/2 cup of brandy or wine

Method

1. 1

   Make cornstarch into a paste with cold water, then add to sugar and boiling water, and butter.

2. 2

   Boil for 10 minutes.

3. 3

   Remove from fire, and when cool, add brandy or wine.

Nutrition per serving

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 160. The excerpt below is the record exactly as published.

Wine Sauce. Whites of 2 unbeaten eggs and 1^ cups of granulated sugar4 Beat eggs and sugar together, add 1 teaspoon of vinegar and beat hard ; then 3 tablespoons of white wine, and 2-3 cup of thick cream ; stir until smooth. Sauce. Butter size of an egg, 1% coffee cups of granulated sugar, 2 eggs, % cup of sherry wine. Beat yolks light, and add the sugar gradually, then wine slowly. Heat in a double boiler, but- do not boil. Just before serving add white of 1 egg beaten to a froth (it should be perfectly smooth). Serve hot with cake or puddings. Brandy Sauce. Two cups of powdered sugar, % cup of butter beaten to a cream, 1 wine glass of brandy. Add enough water to moisten sugar ; when nearly done add the butter, and just before serving, the brandy. Chocolate Sauce. One pint of milk, ^ pint of Baker's chocolate, % cup o£ sugar. Cook in double boiler; stir until smooth. 266 KENTUCKY BECEIFT BOOK. Sauce for PuddingB or Rolls. One and one-half cups brown sugar, 1% cups water, 1 table- spoon butter, 1 heaping teaspoon flour. Put sugar and butter in pau and brown, then add water and flour ; cook until of right consistency. Sauce. One pint of brown sugar, 1 heaping tablespoon of butter. Blend together, then put in a bowl, place in a pan of hot water, stirring constantly. Add a little cream, when of right consistency remove from fire and add a wine glass of sherry or brandy. Bauoe. One cup of strawberries, 1 orange, 1 banana, juice of 1 lemon,. 2 teaspoons of grated cocoanut, 1 cup of sugar, 1% cups of water, 2 teaspoons of arrow root. Mix sugar and arrow root; add water and boil 5 minutes, then add fruit cut in small pieces, a little orange or lemon, and cook 5 minutes. Set on ice. Brandy Sauce. Two cups of powdered sugar, ^ cup of butter, 1 wine glass of brandy, a, dash of nutmeg and cinnamon. Warm butter slightly, and work to a cream with the sugar, and spices. Beat hard' and leave until wanted. Add brandy when ready to serve. Wine Sauce. One cup granulated sugar, 1 cup boiling water, 1 dessertspoon butter, 1 heaping teaspoon of cornstarch. Make cornstarch into a paste with cold water, then add to sugar and boiling water, and butter. Boil 10 minutes. Eemove from fire, and when cool, add % cup of brandy or wine.

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